I have probiotic powder (which I used for one of Judita Wignall's cashew cheeses) but I found it didn't mature enough for me (not very sharp). So I am making Rejuvelac from Kamut berries this time to try it properly and then compare to a version made with probiotic. If they're the same, then it's fine. If not, then I guess I need to get on the case and make Rejuvelac.

I have never seen it for sale in the UK.

Mat.

_________________Lady Gaga and Beyonce should run her over with the kitten Wagon for that one comment alone - Torque (speaking of Katy Perry)

I was just going to try it with quinoa. The directions for making it all seem kind of unclear to me though, so I'm sure I'll mess it up. Might as well do it with something that's already in the pantry!

woooah, how did I not see this before? This book looks AMAZING. I looooved fancy cheeses in my pregan days, so I'm gonna be all over this.

_________________Did you notice the slight feeling of panic at the words "Chicken Basin Street"? Like someone was walking over your grave? Try not to remember. We must never remember. - mumblesIs this about devilberries and nazifruit again? - footface

Miyoko chiming in here about why I use rejuvelac and not probiotic powders. The primary reason is that I don't want to tell my readers to go spend $20 on a little bottle of probiotics, or to buy a particular brand. Many probiotics aren't even vegan - they are grown in dairy. I also have had mixed results with them, which may have to do with how they are stored. Rejuvelac, on the other hand, can be made using almost any grain in any part of the world. All you need is some grain, some water, and a few days. I wanted my cheese book to be as universal as possible.

Ohhkay, not trying to offend anyone who makes and sells vegan cheese. I was just wishing there were a widely available vegan cheese that is an alternative to like, Cracker Barrel. Which is not high-quality, I suppose, but it has a sharpness that Daiya and FYH lack. That's all! I was not saying Dr. Cow should be cheaper, just that I wish there could be something with that sharpness that any omni I know would buy. Because they are not going to order Dr. Cow off the internet, especially for that price.

If I had a food genie that could create anything I wanted to eat, one of my wishes would be for vegan Cheese Whiz.

_________________I was really surprised the first time I saw a penis. After those banana tutorials, I was expecting something so different. -Tofulish

If I had a food genie that could create anything I wanted to eat, one of my wishes would be for vegan Cheese Whiz.

I like Jo Stepaniak's Gee Whiz Spread. The recipe can be found in The Ultimate Uncheese Cookbook (and the original Uncheese Cookbook, now out of print). You could also try googling and see what comes up.

I don't have a recipe for Cheese Whiz, but there is a Sharp Cheddar that derives its sharpness from culturing, usually just a few days. But then it gets better as it ages -- it's best at around 4 months when the texture becomes firmer, too. Yes, you'll have to wait, but omnivores have told me they prefer it to regular cheddar. You can always make a big batch and just have it in your fridge ready to eat whenever. It's the real thing.

I don't have a recipe for Cheese Whiz, but there is a Sharp Cheddar that derives its sharpness from culturing, usually just a few days. But then it gets better as it ages -- it's best at around 4 months when the texture becomes firmer, too. Yes, you'll have to wait, but omnivores have told me they prefer it to regular cheddar. You can always make a big batch and just have it in your fridge ready to eat whenever. It's the real thing.

i am SO excited for this book! I feel like all my cheese dreams are going to be answered.

_________________I am not a troll. I am TELLING YOU THE ******GOD'S TRUTH****** AND YOU JUST DON'T WANT THE HEAR IT DO YOU?

I don't have a recipe for Cheese Whiz, but there is a Sharp Cheddar that derives its sharpness from culturing, usually just a few days. But then it gets better as it ages -- it's best at around 4 months when the texture becomes firmer, too. Yes, you'll have to wait, but omnivores have told me they prefer it to regular cheddar. You can always make a big batch and just have it in your fridge ready to eat whenever. It's the real thing.

Can I just say it's not fair to have all of this info and then have to wait until August...It will be forever before we get awesome aged cheeses made. I'm still pretending I"m going to buy a Vita-mix (I'm not) so will my regular cheapo blender work for this book? If not I must figure something else out.

Yes, your regular cheapo blender will work but you have to soak the nuts longer, then just use less rejuvelac. Also, for the recipes that don't contain nuts, it'll be just fine (the cheeses that melt generally contain no nuts, or very few).

Ahhhh! So excited! I'd preorder it, but I'll be moving in July and I'm not sure of my exact address even though I've put down an apartment deposit, since the building is still, well, a construction site... Haha.

I made the cashew mozzarella and I love it. Really nice light fermented taste. I think I'll use it to top a lasagna tonight.

I made my own rejuvelac by soaking and fermenting a 1/4 cup of quinoa in 2 cups of water.

I was a bit stubborn and used locust bean gum instead of xanthan because I didn't want to put in a special online order just to get it. I guess that's why the texture turned out a bit softer than I would have liked, but it's still really good.

Used some of my mozzarella in a lasagna. It did not really melt, but OMG, the flavor! We LOVED it.

This is the first time in the history of my vegan cooking that my partner said the 'cheeze' actually tastes like cheese. He is a true cheese maniac, and although he likes nooch as much as the next person, it just doesn't satisfy his craving for cheese. Maybe this will finally help him to let the dairy mozzarella go.

Cornelie, indeed, the Buffalo Mozzarella posted on my blog (and Vegansaurus) does not really melt. HOWEVER, I do have a whole chapter on cheeses that DO melt, and of course, that includes another mozzarella! (There are other meltable cheeses as well, including cheddar, monterey jack, muenster, etc.) AND...I have a big cheese article coming up in the Sept/Oct issue of VegNews that has another mozzarella to boot (actually, I think this one that I recently developed is even an improvement to the one you just made). So the book has many options for different kind of cheese - my only criteria is that they be relatively credible.

That's great Miyoko! We're already really happy with the way this one turned out, so an even better version must be truly awesome. I'm going to buy the book as soon as it becomes available here. I am really looking forward to veganizing some of our cheesy favorites.